Description

These vibrant Pink Beet Pancakes are a nutritious and visually stunning breakfast option, featuring wholesome oats and naturally sweet beets. Blended to create a smooth, pink batter, they are cooked on the stovetop to achieve fluffy, tender pancakes with a mild sweetness and beautiful color. Perfect for a gluten-free diet when using certified oats, they make a delightful twist on traditional pancakes with added fiber and antioxidants from the beets.

Ingredients

Dry Ingredients

2 cups rolled oats, uncooked (certified gluten free if needed)
1 ½ teaspoons baking powder
¼ teaspoon fine salt

Wet Ingredients

2 large eggs
½ cup plain Greek yogurt
2 teaspoons vanilla bean paste
4 ounces cooked and peeled beets (roasted beets preferred for stronger color)
½ cup unsweetened applesauce or mashed ripe banana
3 tablespoons maple syrup
2 tablespoons neutral oil plus more for cooking

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Instructions

Prepare Oat Flour: Combine the rolled oats, baking powder, and salt in a high-speed blender. Blend until the oats become a fine powder, creating oat flour. Pour this mixture into a bowl and set aside.
Blend Wet Ingredients: In the now empty blender, add the cooked and peeled beets, eggs, neutral oil, Greek yogurt, vanilla bean paste, maple syrup, and applesauce or mashed banana. Blend until the mixture is smooth and fully combined.
Combine Batter: Add the prepared oat flour back into the blender with the wet ingredients. Blend again, stopping periodically to scrape down the sides to ensure an even mix. The batter should be thick.
Heat Pan: Heat a pan or skillet over medium-low heat. Add a small amount of neutral oil and allow it to warm.
Cook Pancakes: Using a spoon or cookie scoop, portion small amounts of batter onto the hot pan. Cook until bubbles form on the surface and the edges appear dry, about 2-3 minutes. Flip carefully and cook the other side for an additional 2-3 minutes until cooked through and golden.
Serve and Store: Transfer cooked pancakes to a plate and repeat with remaining batter. Enjoy warm with your favorite toppings. Let any leftovers cool completely before storing in an airtight container in the refrigerator for 4-5 days or freeze for longer storage.

Notes

Use certified gluten-free oats if you require a gluten-free recipe.
Roasted beets provide a stronger, more vibrant color compared to boiled beets.
If you don’t have a high-speed blender, blend the beet mixture first, then combine with oat flour in a bowl and mix thoroughly to avoid overloading your blender.
Adjust beet quantity to taste, especially if you are new to beets, to control color and flavor intensity.
Store pancakes in an airtight container in the fridge for up to 5 days or freeze for longer preservation.